1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste
For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil
Put the coconut, green chillies, ginger, roasted split gram and salt in a blende
r with a little water and grind to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chill
i and curry leaves and stirring till the mustard seeds crackle. Pour this temper
ing over the chutney and mix well.
Refrigerate and use as required.
RECIPE SOURCE : Idlis & Dosas

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